Mangaba
Hancornia speciosa
Small, sweet-sour yellow fruit with a milky sap; picked when it falls and eaten fresh or as ice cream.
Hardiness: zones 10 to 12
Light: full sun
Size: about 20 ft tall, 15 ft wide
Harvest: April to July
From: Cerrado and the dry coasts of northeast Brazil
Drought-hardy once established
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food, pollinators.
Native to: Tropical South America. Hardy in zones 10 to 12.
The story
Mangaba is gathered by women's cooperatives on the dry coasts and in the cerrado of northeast and central Brazil; its name comes from Tupi for good thing to eat.
Planting
Full sun in sandy, well-drained, acidic soil. It tolerates poor ground and long dry seasons.
Growing
Grows slowly; water young plants in the dry season and mulch lightly. Fruiting begins after about four years.
Harvest and use
Pick fruit that has fallen or comes away at a touch, and let it soften a day. Eat fresh or blend into juice and ice cream.
What to watch for
The milky sap is sticky; unripe fruit is astringent and gummy. Wait until it softens.
See if Mangaba fits your yard
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More tropical and subtropical food plants
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home